Breakfast sugar and cinnamon (a.k.a. French toast) muffins

There are several versions of this sugar and cinnamon muffins on the web, and most say they are meant for breakfast. Well, I don’t see why enjoying them has to be confined to a certain time of the day. We had these muffins with coffee just before the sun went down and I think we’ll be having them for dessert later. Oh, yes, they’re sweet enough for dessert but not too cloying for breakfast or a snack. They’re bursting with texture, soft bread with crystalline crust, and full of earthy aromas from the nutmeg and the cinnamon.

These muffins are very easy to make. It takes only one bowl and a wire whisk to mix the batter so you don’t have to wash a lot of utensils after baking. They bake in 12 to 20 minutes depending on the size of your muffin pans. After that, it’s just a matter of dipping them in melted butter and rolling them in cinnamon sugar.

A note before going into the recipe. Muffins are not cupcakes. They are essentially a quick bread than cake. The batter has to be mixed lightly and quickly. Overmixing makes tough and dense muffins.

I remember making this muffin before but the ingredients are slightly different now… so I look it up in my recipe book and I was right kasi for one there listed was a 1/3 cup vege oil in the batter… What is the difference, Ms Connie between the 2 recipes? I so so love your site and these muffins too… Thank you very much…:-)

Sorry, Ms Connie, what I meant was you posted a similar recipe before, I think the name was Sugar Cinnamon coated coffee muffin. I was just wondering if there’s a difference between the 2 muffins. Thanks…